Welcome to the Baking and Pastries page.
The focus of the course will be on all key aspects of the Food Services Industry through lecture and hands-on lab based experiences that emphasize industry standards and guidelines preparing them for a future career or further education in the Food Service and Hospitality Industry sector. The course of study will be on the basics of mixing, shaping and baking several baked goods including quick breads, cakes, pastry dough, mousses, sauces, glazes, cookies, candies and confections. In addition to mixing basics, plated desserts, international baked goods, and basic cake decorating techniques will be introduced in the course.
Chapter PowerPoints
Chapter 2: Tools and Equipment for the Bakeshop
Chapter 3: Principles of Baking
Chapter 4: Bakeshop Ingredients
Chapter 7: Artisan and Yeast Breads
Chapter 8: Enriched Yeast Doughs
Chapter 10: Cookies and Brownies
Chapter 12: Pastry and Dessert Components
Chapter 14: Custards, Creams and Sauces
Chapter 15: Ice Cream and Frozen Desserts
Chapter 16: Healthful and Special-Needs Baking
Chapter 17: Tortes and Specialty Cakes
Chapter 18: Petits Fours and Confections